Kitchen design and planning

What do you use the kitchen for – just to prepare food or is it also the room where family sit, talk and eat together?

Where are the electric and gas points, the water inlet and drainage? Moving them will take time and cost money, so it could pay to plan around them unless they aren’t sited very conveniently.

One of the first things for kitchen design is to plan where the sink and appliances needing water will stand, as they are probably going to take up a sizeable space.

Once the sink is in place, keep the main food preparation area and hob and oven close together for ease of use. But remember to keep at least one base unit between fridges, freezers and hob or oven to let them operate most efficiently.

Don’t cover existing ventilation points.

Exact measurements are a must. It will let you plan accurately how units and appliances will fit into the kitchen design. Don’t ignore features such as inward corners, as base units may have to be cut to fit, and it could affect the ability to use wall units.
Two-way galley kitchens need enough space between the two sides to walk through them comfortably and to open cupboard and appliance doors.

A U-shaped kitchen design gives more space for units, but it could mean less for seating. So how about utilising a worktop as a breakfast bar?

Ensure you plan to have enough freezer and fridge space. It saves an awful lot of trips to the shops.

If space is at a premium, tall cupboards give much needed storage.

Keeping heavy items stored in floor units is safer than trying to pull them down towards you from wall units.

If you have items that aren’t in regular use put them at the top of wall units, leaving more accessible shelves to the things you need more often.

Plan some space to keep smaller items such as matches, scissors or pens.

Keep your worktops free from clutter, but don’t make them look sterile and unused. Jars with kitchen utensils, mug trees, cookery books or plate racks are all practical and can add colour and interest to a kitchen.

It might not be the most attractive part of a kitchen, but where will your rubbish bin go?

Tom Crosswell

I have been managing online projects since 1999 and I'm a experienced marketeer, who is well versed in international brand management, online business strategy and developing long term relationships. Through my academic and professional background I am a specialist in generating online loyalty towards brands. My experience has taught me that ultimately business is about relationships and people. For more information see my Google+ page.

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